We have located links that may give you full text access.
Rapid and Efficient Conversion of All-E-astaxanthin to 9Z- and 13Z-Isomers and Assessment of Their Stability and Antioxidant Activities.
Journal of Agricultural and Food Chemistry 2017 Februrary 2
An optimized isomerization method was developed by heating all-E-astaxanthin in ethyl acetate (70 °C) with I-TiO2 catalyst, yielding 22.7% and 16.9% of 9Z- and 13Z-astaxanthin, respectively, in 2 h, with 92-95% purity after semipreparative HPLC purification. 13Z-Astaxanthin had higher antioxidant activity than all-E- and 9Z-astaxanthins in oxygen radical absorbing capacity assay for lipophilic compounds, photochemiluminescence, and cellular antioxidant activity (CAA) assays, and 9Z-astaxanthin was higher in DPPH radical-scavenging activity assay and lower in CAA assay. All isomers were relatively stable between pH 2.0 and 11.6, except 13Z- and 9Z-astaxanthins at pH 2.0, suggesting they may be converted after passing the gastric phase in vivo. Metal ions did not significantly (p < 0.05) affect the stability. Results of the current study provides a means for further study into the mechanisms related to in vivo transformation and bioavailability of Z-astaxanthins, and their application in the development of functional foods and nutraceutical products.
Full text links
Related Resources
Get seemless 1-tap access through your institution/university
For the best experience, use the Read mobile app
All material on this website is protected by copyright, Copyright © 1994-2024 by WebMD LLC.
This website also contains material copyrighted by 3rd parties.
By using this service, you agree to our terms of use and privacy policy.
Your Privacy Choices
You can now claim free CME credits for this literature searchClaim now
Get seemless 1-tap access through your institution/university
For the best experience, use the Read mobile app